Loaded Mexican Sweet Potato Skins Recipe

Name: Loaded Mexican Sweet Potato Skins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Sweet Potatoes; 1/4 cups Milk; 1/4 cups Sour Cream; 2 teaspoons Canned Chilies In Adobo Sauce, Sauce Only; 1/2 cups Canned Or Cooked Black Beans, Rinsed And Drained; 1/2 cups Corn; 1/4 cups Monterey Jack Cheese, Shredded; 1/4 cups Tomatoes, Diced; Chopped Cilantro, For Serving (optional); Sour Cream, Optional, For Serving

Servings: persons

2 whole Sweet Potatoes
1/4 cups Milk
1/4 cups Sour Cream
2 teaspoons Canned Chilies In Adobo Sauce, Sauce Only
1/2 cups Canned Or Cooked Black Beans, Rinsed And Drained
1/2 cups Corn
1/4 cups Monterey Jack Cheese, Shredded
1/4 cups Tomatoes, Diced
Chopped Cilantro, For Serving (optional)
Sour Cream, Optional, For Serving

1
Preheat oven to 400 F. I used my Sharp Convection Microwave heated to 400 F.
2
With a fork puncture a couple of holes on top of the sweet potatoes to let the steam release. Place the sweet potatoes on a baking sheet or cooking stone and place in the oven. Cook for 40 minutes or until the potatoes are tender. Take them out of the convection microwave or oven and leave it on.
3
Once the sweet potatoes are cool enough to touch carefully cut them in half lengthwise. Scoop out the center of each sweet potato leaving enough room along the edges so the potato doesn't fall apart.
4
Add the scooped sweet potato flesh into a medium bowl along with the milk, sour cream and adobo sauce. Mash until the mixture is creamy and clump free. Stir in the black beans and corn. Scoop the filling back into the sweet potato shells.
5
Top with cheese and place back into the oven or convection microwave. Cook until the cheese has melted about 2-3 minutes.
6
Serve immediately with diced tomatoes, chopped cilantro and sour cream, if desired.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 whole Sweet Potatoes, 1/4 cups Milk, 1/4 cups Sour Cream, 2 teaspoons Canned Chilies In Adobo Sauce, Sauce Only, and more.

Yes, Loaded Mexican Sweet Potato Skins falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Loaded Mexican Sweet Potato Skins

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